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Moroccan Lamb

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)365.5176
Energy (kCal)2096.0282
Carbohydrates (g)27.5262
Total fats (g)50.6462
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the lemon juice, zest, olive oil, garlic and spice mix in a ceramic or non-reactive bowl. | 2. Add the lamb back-straps, cover and refrigerate 3 hours or over night. | 3. Remove the lamb from the marinade and seal in a pan over high heat. | 4. Cook to your liking medium/medium rare is best; allow to rest for a few minutes. | 5. Toss the fresh herbs and tomatoes together and divide between 4 plates. | 6. Slice the lamb on the diagonal across the grain and arrange over the salads. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lemon 1 - - - -
    lemon zest 1 1613.8703 0.0 359.0408 9.0667
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    garlic clove 3 sliced 1613.8703 0.0 359.0408 9.0667
    ra el hanout spice mix 2 teaspoons 1613.8703 0.0 359.0408 9.0667
    lamb fillet 4 trimmed 1613.8703 0.0 359.0408 9.0667
    flat leaf parsley 1 cup 1613.8703 0.0 359.0408 9.0667
    mint leaf 20 chopped 1613.8703 0.0 359.0408 9.0667
    oregano 20 leaves - - - -
    tomato 2 vine-ripened chopped 124.1379 27.5262 6.4768 1.0795

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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